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Preparation method of degreased almond yogurt

A technology for skim milk and yogurt is applied in the field of preparation of skim almond yogurt, which can solve the problems of indigestion of lactose, single nutrient composition, easy malnutrition, etc., and achieve the effects of improving human immunity, simple production method and sweet taste.

Inactive Publication Date: 2018-06-01
昝节
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards and the continuous improvement of food production technology, there are more and more varieties of dairy products using milk as raw material. High fat, lactose is not easy to digest, not conducive to health care, long-term consumption is prone to malnutrition, so it is difficult to be accepted by people who pay attention to health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation process is as follows:

[0018] (1) Weigh raw materials, 20 parts of low-lactose skimmed milk, 3 parts of potassium sorbate, 1 part of sucrose fatty acid ester, 2 parts of lactic acid bacteria, 3 parts of almond, 2 parts of peach, 10 parts of purified water; Cook the wood in distilled water at 80°C, take it out and drain it, peel it and cool it to room temperature, add sucrose fatty acid ester, potassium sorbate, and pure water for grinding;

[0019] (2) Peel the peaches, wash and squeeze the juice to obtain peach juice;

[0020] (3) Add peach juice and almond pulp into low-lactose skim milk to form a mixture, and use a homogenizer to homogenize at a temperature of 60°C;

[0021] (4) The homogenized mixed material liquid is subjected to ultra-high temperature instantaneous sterilization, the sterilization temperature of the ultra-high temperature instantaneous sterilization is 110 ° C, the time is 2 s, and the sterilization is cooled to 40 ° C;

[0022...

Embodiment 2

[0025] (1) Weigh raw materials, 20 parts of low-lactose skimmed milk, 3 parts of potassium sorbate, 2 parts of sucrose fatty acid ester, 2 parts of lactic acid bacteria, 3 parts of almond, 4 parts of peach, 15 parts of purified water; Cook the wood in distilled water at 100°C, take it out and drain it, peel it and cool it to room temperature, add sucrose fatty acid ester, potassium sorbate, and pure water for grinding;

[0026] (2) Peel the peaches, wash and squeeze the juice to obtain peach juice;

[0027] (3) Add peach juice and almond pulp into low-lactose skim milk to form a mixture, and use a homogenizer to homogenize at a temperature of 60°C;

[0028] (4) The homogenized mixed material liquid is subjected to ultra-high temperature instantaneous sterilization, the sterilization temperature of the ultra-high temperature instantaneous sterilization is 110 ° C, the time is 2 s, and the sterilization is cooled to 40 ° C;

[0029] (5) Lactic acid bacteria are added for inocul...

Embodiment 3

[0032] The ratio of raw materials used in this example is: 22 parts of low-lactose skimmed milk, 4 parts of potassium sorbate, 1.5 parts of sucrose fatty acid ester, 3 parts of lactic acid bacteria, 5 parts of almond, 3 parts of peach, and 12 parts of purified water.

[0033] The preparation process is consistent with Example 1, and the mouthfeel and eating effect are also consistent with Example 1.

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PUM

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Abstract

The invention discloses a preparation method of degreased almond yogurt. The preparation method comprises the following steps: weighing raw materials; cooking almonds in distilled water with the temperature of 80-100 DEG C, then taking out and draining off the cooked almonds, peeling the almonds, cooling the peeled almonds to room temperature, adding sucrose fatty acid ester and potassium sorbate,adding purified water, and performing pulping; and peeling juicy peaches, thoroughly cleaning the peeled juicy peaches, juicing the thoroughly cleaned juicy peaches to obtain juicy peach juice, adding the juicy peach juice to low-lactose skimmed milk to form a mixture, performing homogenization by adopting a homogenizer, performing ultra-high-temperature instantaneous sterilization, adding lacticacid bacteria for inoculating, performing canned fermentation after inoculating, and performing after-ripening for 8-9h after fermentation in the environment with the temperature of 0-6 DEG C. The production method disclosed by the invention is simple, the raw materials are treated at low temperature, multiple viable lactic acid bacteria are adopted, the activity of the lactic acid bacteria is kept, and the method is easy to popularize and apply industrially; and the product is free of fat, free of lactose and easy to digest, contains multiple nutrient components, has sweet taste and can enhance the immunity of the human body.

Description

technical field [0001] The invention relates to a method for preparing defatted almond yoghurt, which belongs to the field of food production. Background technique [0002] With the improvement of people's living standards and the continuous improvement of food production technology, there are more and more varieties of dairy products using milk as raw material. Fatty, lactose is not easy to digest, not conducive to health care, long-term consumption is prone to malnutrition, so it is difficult to be accepted by people who pay attention to health care. Contents of the invention [0003] Aiming at the problems existing in the above-mentioned prior art, the purpose of the present invention is to provide a preparation method of defatted almond yoghurt, which is simple to operate and low in production cost; the prepared product is fat-free, easy to digest, and has various nutritional groups point. [0004] In order to achieve the above object, the technical solution adopted ...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/133A23C9/13
Inventor 昝节
Owner 昝节
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